Grain and gluten free cereal recipeThe beauty of this grain and gluten free cereal is that it’s not too heavy and not too light and the flavor isn’t too overpowering – two qualities that can be difficult to achieve with grain free ingredients. The recipe calls for your choice of puffed quinoa, buckwheat or amaranth (or a combo of any of them). They all have a pleasantly mild flavor and they’re so perfect for a quick gluten free breakfast that I’m surprised how relatively unknown they are. You’ll find puffed quinoa, puffed buckwheat and puffed amaranth at the health food store. Makes approx. 175g (6.2 oz.) or 3 serves.
Ingredients1 cup puffed quinoa, buckwheat or amaranth (or a combination of all three) 3 tbs roasted pinenuts and pumpkin seeds 3 tbs roasted almonds 3 tbs desiccated coconut 1/3 cup sultanas 1 tsp cinnamon
MethodTo roast the almonds, pumpkin seeds and pine nuts: Heat oven to 180C (350F). Place nuts on a baking tray or in an oven proof dish. Put each type on a separate tray, because the different seed and nut types roast at different rates. Place in the oven until they start to go brown. This should take 5 - 10 minutes. Keep a close eye on them, because they burn easily and quickly. Remove from the oven the moment the colour turns and/or you can smell the roasting aroma. To make cereal:
Combine ingredients in a bowl and serve with your choice of milk or juice. The quinoa/amaranth/buckwheat serve as a good base for any cereal you care to create. Try varying the recipe by using different types of nuts or dried fruit. You’ll also notice that the quantities are a guide. Once you’ve tried it once, you can add more of the things you like.
Return to All Recipes from Gluten Free Cereal |
